Alléno & Rivoire, the sugar-free chocolate factory like no other

Alléno & Rivoire is the chocolate factory that will make you see chocolate differently. A patisserie approach, a real work ofexperimentation and research born of many years in the restaurant business, the result is some of the most astonishing chocolate creations.

Of course, nothing is left to chance and the sourcing of cocoa (by Nicolas Berger) remains exceptional, but everything is different at Alléno & Rivoire. Here, refined sugar, butter and cream are a thing of the past, replaced by birch sap, which is more respectful of our health and of nature, and we revel in all the aromas of the fruit.

Aurélien Rivoire likes to work with fresh fruit, which he candies naturally with birch sap for months. The result is candied fruit of exceptional flavor, both crunchy and melt-in-the-mouth. The truth is, it's hard to describe the sensation; you have to taste it to be captivated. Cover it all in good chocolate and you're in heaven.

Among the finest discoveries to be made on the spot are, of course, the trèfles, those chocolate sweets imagined as pastries. Tablettes are not to be outdone, with a fine collection of caramelized dried fruits, Grands Crus and pralines, and Terroirs de France tablettes. These perfectly illustrate the diversity of the crus and the typicality of the soils, with textured tablettes that are real morsels of terroir to munch on, for a perfect chocolate-wine pairing.

Great wine lovers, Yannick Alléno and Aurélien Rivoire have taken it toheart to work out a perfect harmony between chocolate and the finest French wine appellations .It's a collection of 8 Terroir de France tablets for you to discover as you go along.Champagne and Cognac get the ball rolling, followed shortly by Côte Rôtie, Chambertin, Châteauneuf-du-Pape, Sauternes, Saint-Emilion and even Chablis.

The chocolate with Cognac is a 55% Ecuador dark chocolate with linseed and almond praline, and slivers of mango, orange and ginger confit, all of which blend divinely with Cognac.

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The Champagne version is even more surprising. It features 55% dark chocolate from Ecuador, praline with sake marc, seaweed jam and a touch of freshness with ginger confit.

We're also seduced by the sticks that illustrate the Chefs' saucier mood. Boxes of six, twelve, eighteen or even thirty-six for pure gourmet moments. And since the boutique is now online and chocolates can be delivered to your home, it's hard not to fall in love.

So, why not try out some chocolates like no other?